Slow Cooker Shredded Venison Tacos
Ingredients
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1 (1.25 ounce) package taco seasoning mix
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¼ cup all-purpose flour
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3 pounds venison roast
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2 teaspoons cayenne pepper, or to taste
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2 tablespoons vegetable oil
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1 ½ cups water
Instructions
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Combine half of the taco seasoning with flour and cayenne pepper to taste. Coat the venison roast with this mixture. Heat oil in a large skillet over medium-high heat and brown the roast on all sides.
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Transfer the browned roast to a slow cooker, add water, and cook on low for 8 hours or high for 5 hours. Once the meat is tender, shred it with a fork and season to your preference.
Nutritional Information (per serving)
| 403 | Calories |
| 11g | Fat |
| 7g | Carbs |
| 64g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 7 | |
| Calories 403 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 3g | 15% |
| Cholesterol 235mg | 78% |
| Sodium 449mg | 20% |
| Total Carbohydrate 7g | 3% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 64g | 128% |
| Vitamin C 0mg | 0% |
| Calcium 14mg | 1% |
| Iron 10mg | 54% |
| Potassium 500mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5